Updated Winter Opening Times

New Winter Opening Hours

When the Clocks change on Sunday 26th October so do our opening times…..


6pm – 8.30pm Drinks Only – kitchen closed


12pm – 2.30pm – 6pm -11pm


12pm – 2.30pm – 6pm – 11pm


12pm – 2.30pm – 6pm – 11pm


12pm – 2.30pm – 6pm – 12am


12pm – 12am food served 12pm – 2.30pm – 6pm-9.30pm


12pm – 5pm Food served 12pm – 3.30pm


We thank you for your custom

Kind Regards

Team crown x



Beat The Clock Winter Warmers 6pm -7pm

Beat the Clock Winter Warmers

2 Main Courses Only £18

Tuesday – Thursday 6pm – 7pm

The Crown Homemade Thai Fishcakes, Sweet Chilli Sauce, Garlic Mayo Dressed Rocket & Chips

Fish & Chips

Toad in the Hole served in a Large Yorkshire Pudding with Mash, Seasonal Vegetables & Gravy

8oz Mature Beef Burger, Baby Gem, Tomato, Chilli Jam, Onion Rings, Coleslaw & Chips,

Linguini Pasta Pesto –Homemade Pesto, Pine Nuts, Cherry Tomato’s & Mozzarella

Linguini Carbonara with Poached Egg


Phone not working



If you are trying to get through to us today unfortunately our phone is not connecting……It will ring your end but not ours!!


If you are ringing to make a booking for this eve please just turn up. If it for another night you can book through our website by going to our contacts page




Team Crown

Mark Hix – 30th October – Tickets on Sale NOW!!


Celebrated chef, restaurateur and food writer Mark Hix is known for his original take on British gastronomy. After 17 years as Chef Director at Caprice Holdings, he opened his first restaurant in 2008 – the distinguished Hix Oyster & Chop House in Smithfield, and has since opened a further six, (soon to be seven) establishments including Hix Oyster & Fish House in Lyme Regis, the chicken and steak concept restaurants ‘Tramshed’ in Shoreditch and of course the well known HIX Soho.
Hixter City’s new venue Hixter Bankside is due to open July 2014
Mark is frequently lauded as one of London’s most eminent restaurateurs with an unrivalled knowledge of ingredients with provenance. Mark has a monthly column in Esquire, a weekly column in The Independent, and is the author of a number of cookbooks on British cuisine.


The Crown Inn

Mark Hix

30th October 2014

Glass of Prosecco

 De Beauvoir smoked salmon with shaved fennel and pickled cucumber

Red legged partridge on toast with woodland mushrooms

Fillet of ……silver mullet with ……cockles and sea aster

Sea buckthorn buttermilk pudding

£55 Per Head




Celebrity Chef Night With Anthony Demetre – 25th September

Michelin Star Celebrity Chef Anthony Demetre will be Cooking at The Crown Inn on Thursday 25th September…….Tickets go on Sale Today… £55 Per Head
Very Excited…..



Anthony Demetre

Anthony started his culinary career pretty late by chef standards. His first love was to join the Royal Navy in the fleet air arm division and hopefully train as a naval pilot; however this was cut short due to a recurrent knee problem originally sustained in his school days.

With his naval dreams scuppered it was Anthony’s grandparents who navigated him towards a career in food. Both his grandmother and grandfather were of Greek origin and huge food lovers, in particular his grandmother who was an excellent cook. Having spent his adolescent years watching and helping his grandmother in the kitchen, this inspired Anthony to peruse to cooking as a career.

Having learnt his craft working in some of the world’s leading restaurants and being taught by some of the best chefs including Marco Pierre White and Pierre Koffman a turning point in Anthony’s career came in 1999 when he was appointed chef/director of Putney Bridge restaurant in South West London. It was here that Anthony met his now business partner Will Smith, then restaurant manager of Putney Bridge. Within a year of opening, in January 2000 Putney Bridge and the team were awarded a Michelin Star followed by four AA rosettes for food and service.

An ongoing ambition of Anthony’s was always to open his own restaurant and in 2006 this was realised when he and Will opened their own restaurant Arbutus in Soho, London.

Centred on an informal ‘Bistro Moderne’ Arbutus was instrumental in changing the perception of dining out, demonstrating that accomplished cooking does not always require a fine dining setting and heavy price tag.  This contemporary formula has led to Arbutus receiving countless awards including a Michelin star in its first year.

The following year in 2007 Anthony and Will went on to open Wild Honey in Mayfair, London which continued the ethos of affordable and affable dining and also won a Michelin star within a year of opening.

2010 heralded the opening of Anthony and Will’s third restaurant, Les Deux Salons in Covent Garden which is very similar in style and format to the grand brasseries of Montparnasse in Paris.

Aside from his restaurants, Anthony has also written his first cook book ‘Today’s Special’ which exemplifies his approach to modern day simple dining. He has appeared many times on the BBC, taking part in the Great British Menu series and Saturday Kitchen live alongside James Martin.